Marshmallow Popcorn Balls
50 large marshmallows
1/3 cup butter or margarine
6 quarts popped corn
Vegetable cooking spray or butter
Combine marshmallows and butter in Dutch oven; cook over low heat
until marshmallows melt, stirring mixture occasionally. Place popped
corn in a large pan. Pour hot mixture over popped corn, tossing to
coat. Coat hands with vegetable cooking spray or butter. Shape
mixture into balls. Place on wax paper to cool. Wrap popcorn balls
individually in colored cellophane or plastic wrap; store in a cool,
dry place.
Yields 16 balls. |